Roasted Winter Vegetable Baklava

Traditionally, baklava is a Middle Eastern dessert, but we fell head over heels for this savory rendition. Roasting coaxes out
the earthy magic in hearty root vegetables and fennel, which are then tossed
with fresh dill and baked in walnut-layered phyllo until it's golden brown.

Roast vegetables, stirring and switching position of pans halfway through, until softened and golden brown in spots, 35 to 40 minutes. Leave oven on with 1 rack
in middle.

Add 1/3 cup water to each pan of vegetables and stir and scrape up brown bits from bottom. Chop 1/4 cup fennel fronds. Combine all vegetables in 1 pan and toss with fennel fronds and dill.

Brush baking dish with some of remaining olive oil. Cover stack of phyllo sheets with plastic wrap and a damp kitchen towel. Keeping remaining phyllo covered and working quickly, place 1 sheet on a work surface, then gently brush with some oil and sprinkle with 2 rounded
tablespoon walnut mixture. Place another phyllo sheet on top and repeat brushing and sprinkling. Top with a third sheet and brush with oil.

Drape phyllo stack into one
half of baking dish, gently pressing it into bottom and up side and leaving an overhang. Make another stack with 3 more phyllo sheets, more oil, and remaining walnut mixture. Drape into other half of dish (phyllo will overlap in center of dish).

Spoon vegetables into phyllo shell. Fold overhang toward center over filling (it
will not cover vegetables) and brush edge with oil. Brush remaining 2 sheets
of phyllo with remaining oil, tear in half, crumple, and arrange on top of filling.

Bake in middle of oven until phyllo
is deep golden brown, 20 to 25 minutes. Cool 5 minutes before serving.

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Recent Review

This is one of the best recipes I've ever made. I followed exactly and both my husband and I loved it. I had a difficult time with the phyllo the first time around because I couldn't envision what it was supposed to look like, but now that I've struggled through it once, it will be easy the next time. The crushed walnuts between the layers of phyllo offer a wonderful flavor and texture combination with the vegetables. The crunched phyllo also offers a nice crunchiness to the recipe. Fabulous!